Spiced Mixed Nuts Chefs: Wyatt Brege, Patty Pereira Yield: 2 Quarts Ingredients: 1 ½ Cup Brown Sugar 4 oz Sriracha 1 Quart Mixed Nuts 2 oz Sesame Seeds tt Kosher Salt & Black Pepper Directions: Create a spicy syrup with brown sugar and sriracha in a sauce pan on medium heat Toss nuts and sesame seeds with syrup in a mixing bowl On a large sheet tray, gently coat parchment paper with cooking spray and transfer sticky nuts to tray ...
Tomatillo Salsa Chefs: Wyatt Brege, Victor Sanchez Yield: 4 Quarts Ingredients: 5 lb Tomatillos 5 ea Jalapenos 5 ea Garlic Cloves 1 Tbsp House Seasoning 1 pinch Cumin, ground Directions: Lightly roast the tomatillos (skins removed) in a large saute pan until tender Roast the jalapenos on the slotted grill until lightly charred, then remove the skins and stems Puree all ingredients in the blender until smooth
Balsamic Vinaigrette Chef: Wyatt Brege Yield: 5 cups Ingredients: 2 Cups Balsamic Vinegar 2 Cups Extra Virgin Olive Oil 1/4 Cup White Sugar 1/2 Cup Dijon Mustard Directions: In a 4 Quart container, emulsify everything but the olive oil with the immersion blender. Slowly trickle in the olive oil, keeping the head of the immersion blender near the surface to allow the air emulsify with the oil.
Basil Pesto Chef: Wyatt Brege Yield: 1 Quart Ingredients: 2 Bunch Basil 8-10 clove Peeled Garlic 3 Cup Extra Virgin Olive Oil 1/4 Cup Seasonal Tree Nuts (shelled whole) 1/4 Cup Grated Parmesan tt Salt and Black Pepper Directions: In a medium sized mixing bowl, combine the ingredients (sans parmesan) with the immersion blender. Fold in the parmesan. Store in 1 Quart deli container. Notes: It is important to use actual extra virgin olive oil and not pomace or salad oil. The bite of the olive is a key flavor component of pesto. ...
Cajun Seasoning Chefs: Viktor Sanchez, Wyatt Brege Yield: 2 Quart Ingredients: 2 cups Cayenne Pepper 1 cup Paprika 1 cup White Pepper 1 cup Fine Black Pepper 1 cup Kosher Salt 1/4 cup Curry Powder 1/2 cup Granulated Garlic 1/2 cup Granulated Onion 2 Tbsp Oregano Directions: In a medium sized mixing bowl, add all ingredients and thoroughly mix.
Champagne Vinaigrette Chef: Wyatt Brege Yield: 1 1/2 Quart Ingredients: 2 Cup Honey 1 1/2 Cup White Wine Vinegar 3/4 Cup Champagne 2 Tbsp Dijon Mustard 1 tsp Black Pepper 2 tsp Kosher Salt 2 Cup Salad Oil 2 oz Red Onion 2 oz Chopped Garlic Directions: In a 4-Quart container, add all ingredients besides the canola oil. Blitz with the immersion blender, then slowly trickle in the oil to emulsify. ...